This orange and black licorice flavor is kind of a big deal in Canada.

Who said vineyards have to grow grapes?

French Canadians find “nun’s farts” addictively delicious.

A unique take on Szechuan dumplings is now a Montreal specialty.

This Christmas tree elixir kept Vikings and Captain Cook alive.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

You can have your syrup and drink it, too.

Vermont's version of soft serve celebrates their local dairy and maple industries.

Where maple sap flows, all one needs to make taffy is snow.

These dairy-based sculptures have been state fair traditions for more than a century.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

Made of candy and Cool Whip, this “salad” is a mainstay at Midwestern potlucks.

This cosmic-colored flavor is a Midwestern mystery.

West Virginia's annual competition features the likes of squirrel gravy over biscuits and snapping turtle stew.

In Rehoboth Beach, you need a signed waiver to satisfy your sweet tooth with this fiery dessert.